Name: Roast lamb salad sandwich
Prep time: 10 min
Ingredients: 3 tbsp Greek yoghurt; 1 tsp lemon juice; 1 cup cabbage (shredded (we used red and green)); 1 cup carrot (grated); 2 tsp sesame seeds (toasted); 8 slices low GI multigrain sourdough bread; 6 tbsp hummus ((120g)); 4 cos lettuce leaves; 400 g roast lamb (cooked and sliced); 2 tbsp basil pesto; baby basil leaves (to serve); lemon wedge (to serve)

Lunch

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:

Ingredients

3 tbsp Greek yoghurt
1 tsp lemon juice
1 cup cabbage shredded (we used red and green)
1 cup carrot grated
2 tsp sesame seeds toasted
8 slices low GI multigrain sourdough bread
6 tbsp hummus (120g)
4 cos lettuce leaves
400 g roast lamb cooked and sliced
2 tbsp basil pesto
baby basil leaves to serve
lemon wedge to serve

Method

Combine yoghurt and lemon in a bowl. Add cabbage, carrot and sesame seeds. Toss gently to coat.
Spread each slice bread with 3 teaspoons hummus. Top with lettuce, cabbage salad (1/2 cup/60g) and lamb.
Spoon over pesto, season with pepper. Sprinkle with basil leaves. Serve with lemon wedges.

Notes

TIPS

If you have leftover roast vegetables, roughly chop them and place on sandwich instead of cabbage salad.
Chop any leftover lamb and vegetables and pile onto a wrap spread with hummus or eggplant dip or beetroot dip. Top with rocket or baby spinach. Delicious as is or toasted in a sandwich press.

Recipe supplied by Meat & Livestock Australia.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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Roast lamb salad sandwich

Woolworths Low GI High Fibre 7 Seeds Bread Loaf 750g

Ingredients

Method

Notes

Nutritional information (per serve)

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